We love a good Beef with Rice and Yoghurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Powder(ContainsCelery)
Finely Chopped Tomatoes
Greek Style Yoghurt(ContainsMilk)
Halve, peel and thinly slice the shallot. Trim the carrot (no need to peel). Grate the carrot on the coarse side of your grater.
Bring the water (see ingredients for amount) to the boil in a large saucepan over high heat. Once boiling, add the cinnamon stick and half the stock powder. Stir to dissolve the stock powder. Add the rice and pop a lid on the pan. Lower the heat to medium. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a glug of oil in a frying pan over high heat. Add the beef mince and cook until browned, 5-6 mins. Break up with a wooden spoon whilst cooking. Drain off any excess fat and then add the shallot, carrot, ground coriander, smoked paprika and ground cumin and stir. Reduce the heat and cook until the veggies have softened, 3-4 mins.
Stir in the chopped tomatoes and the water (see ingredients for amount). Bring to the boil and add the remaining stock powder, stir to dissolve. Lower the heat so as the sauce is gently bubbling away. Cook until the sauce has thickened and reduced by half, 15-20 mins. Stir in the spinach one handful at a time until wilted.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix half the mint with the Greek yoghurt.
Remove the cinnamon stick from the rice and fluff it up with a fork. Share between your bowls. Add some salt and pepper to the beef keema to taste if necessary. Spoon it over the rice and finish with the minty yoghurt and a sprinkling of remaining mint leaves. Enjoy!